Crab Rangoon Bites (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces crab meat or imitation crab, chopped
02 -
8 ounces cream cheese, softened
03 -
1 teaspoon Worcestershire sauce
04 -
1/2 teaspoon garlic powder
05 -
3 tablespoons green onions, thinly sliced
→ Wrapper & Assembly
06 -
20 wonton wrappers
07 -
1 egg, beaten (for sealing)
→ For Frying and Serving
08 -
Oil, for frying
09 -
Dipping sauce of choice
10 -
Extra green onions, for garnish
# Instructions:
01 -
In a bowl, combine crab meat, softened cream cheese, Worcestershire sauce, garlic powder, and chopped green onions. Mix well until fully blended.
02 -
Lay out a wonton wrapper and place 2 teaspoons of the crab mixture in the center. Lightly brush the edges with beaten egg to help seal.
03 -
Pinch opposite corners together to meet at the center, then bring in the remaining corners to form a pouch. Press to seal completely.
04 -
Heat about 4 inches of oil in a deep pan to 350°F (175°C). Fry 5–6 wontons at a time, turning occasionally, for 3–5 minutes until golden brown.
05 -
Remove wontons with a slotted spoon and drain on paper towels. Serve hot with your favorite dipping sauce and a sprinkle of green onions.
# Notes:
01 -
You can bake instead of fry. Spray with cooking oil and bake at 400°F (200°C) for 12–15 minutes until golden.
02 -
Use a thermometer to maintain oil temperature between 350°F and 375°F to avoid greasy or burnt results.
03 -
Both real and imitation crab work well; real crab offers better texture and flavor.